Sunday, 14 November 2010

Tofu Scramble

Scramble seems to be a good word for my life at the moment – a mad rush to get things done by hook or by crook. I wont bore you with the things that have fallen by the wayside but I will share with you a tofu scramble that I made recently.

I had mentioned a while back that I made the best tofu scramble ever when I used a vegan cheeze sauce. So the next time I made a tofu scramble I checked for recipes in my blog and found I had only blogged one other scramble.

You see, I blog not just to share recipes with readers, but also to remember what I did last time. The other tofu scramble I have blogged used roasted vegetables, which I do not often have on hand. So I decided to record what I did with a recent scramble. I am not sure this one was quite as excellent as the cheezy scramble but it was still rather tasty.

I should make the disclaimer that I never liked scrambled eggs (or any other eggs) so when I talk about tofu scramble I don’t try to make it soft and silky like I think scrambled eggs might be. I prefer crumbled firm tofu and lots of vegies in my scrambles. Not for the purists! But after all I am more likely to eat it for dinner these days. I have found a few other scramble recipes in the blogosphere that I’d like to try:

2 tbsp nutritional yeast flakes (I meant to add it earlier but forgot so I added it at the end when I served it)

Heat oil in a large frypan or wok. Cook onion, cabbage and carrot over medium heat for about 10 minutes. Add zucchini and mushrooms and cook another 5 minutes. Add garlic, smoked paprika, cumin, tamari and tahini and cook for 5 minutes. Add asparagus and sun dried tomatoes and cook for 5 minutes. Stir in a handful of rocket. Serve warm on toast or rice with a sprinkle of nutritional yeast if desired.

15 comments:

I am not a big fan of scrambled eggs, and remember making my first batch of scrambled tofu early this year and actually was pleasantly surprised at how tasty it was. The recipe came from Moosewood served with raspberry chipotle sauce and spinach rice. I actually like the idea of mixing it up with veg. So will have to give it a go again.

I was going to come over on Friday, but then it went out of my mind. I saw this in the Metro newspaper and thought of you immediately. I know you have family and friends living in and around Edinburgh, so you may have already heard about these 5 foot giraffes, but if not here is the link I found on-line for you to amuse over. http://deadlinescotland.wordpress.com/2010/11/11/giraffes-march-down-edinburgh-street/

This looks great, full of flavors and textures. I love tofu scramble, but I make a really simple one just with spinach, garlic, and onions. I love all the veggies in this one. I have never used nutritional yeast flakes. I know they are healthy but they seem scary. What kind of flavor do they add?

And now I've added four more tofu scramble bookmarks to the literally dozen I already have... and yet I've yet to make one. It's so bizarre. I feel like tofu scramble is one of my favourite things, and yet I've never made it, and rarely eaten it.

Thanks Mango cheeks - raspberry chipotle sauce sounds v posh - and v interesting - I love lots of vegies in my scramble but I think it makes it harder to get the nice crispy bits that I loved in my cheezy scramble - and thanks for the link - wish I could have seen the giraffes

Thanks Choclette

Thanks Cakelaw - nowadays sometimes when I don't blog a recipe I wish I had when I come to making it again

Thanks Rivki - nutritional yeast flakes are a little yeasty, a little sour, a little salty, slightly cheesy not not really - they have B12 and other nutrition so are worth tasting if you can - though if you have no desire to do so you could always use grated cheese if you aren't vegan or just omit.

Thanks Hannah - oh we all know about all those bookmarked recipes that never make it to the kitchen - I love tofu scrambles because they are so easy - I often make them when I don't know what to make

Thanks K - unfortunately I rarely eat out at places that offer tofu scramble - but I also think I'd prefer my own to any that try and be like egg!

Yum! Those photos are positively mouth-watering! I'm always trying to find a tofu scramble recipe I like and I've tried a lot of duds. The other day, though, I made this one from Fat Free Vegan Kitchen: http://blog.fatfreevegan.com/2008/11/scrambled-tofu-with-porcini-mushrooms.html only without the mushrooms, with chard, green beans, grated carrot, and celery, and I added a splash of Bragg's at the end. It was excellent! It was universally enjoyed in breakfast burritos, by vegans and omnivores alike.

'' I blog not just to share recipes with readers, but also to remember what I did last time''. So true and me too!This reader is very glad you posted this. A quick inspection of the fridge has revealed that the pack of tofu I bought to scramble for the first time got buried in the fridge and is now 6 days out of date. Ooops, will try it tomorrow and if it tastes odd at least I can blame the date!

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About Me

Recipes and reflections in which our vegetarian heroine dreams of being tall and graceful as a giraffe; being a goddess in the kitchen; and being gladdened by green gadgets, green food and green politics because green is the colour of hope. See About Me for more info.